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Xá Xíu
''Char siu'' () is a Cantonese-style barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' cha siu bao'' or pineapple buns. Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. It is classified as a type of '' siu mei'' (), Cantonese roasted meat. Meat cuts Pork cuts used for ''char siu'' can vary, but a few main cuts are common: * Pork loin * Pork belly – produces juicy and fattier ''char siu'' * Pork butt (shoulder) – produces leaner ''char siu'' * Pork fat * Pork neck end – very marbled (''jyu geng yuk'') Cultural variations Cantonese cuisine ''Char siu'' literally means "fork roasted" (''siu'' being burn/roast and ''cha'' being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guangdong
) means "wide" or "vast", and has been associated with the region since the creation of Guang Prefecture in AD 226. The name "''Guang''" ultimately came from Guangxin ( zh, labels=no, first=t, t= , s=广信), an outpost established in Han dynasty near modern Wuzhou, whose name is a reference to an order by Emperor Wu of Han to "widely bestow favors and sow trust". Together, Guangdong and Guangxi are called ''Liangguang, Loeng gwong'' ( zh, labels=no, first=t, t=兩廣, s=两广 , p=liǎng guǎng) During the Song dynasty, the Two Guangs were formally separated as ''Guǎngnán Dōnglù'' ( zh, first=t, t=廣南東路, s=广南东路, l=East Circuit (administrative division), Circuit in Southern Guang , labels=no) and ''Guǎngnán Xīlù'' ( zh, first=t, t=廣南西路, s=广南西路, l=West Circuit (administrative division), Circuit in Southern Guang , labels=no), which became abbreviated as ''Guǎngdōng Lù'' ( zh, first=t, t=廣東路, s=广东路 , labels=no) and ''Guǎngxī Lù ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Five-spice Powder
Five-spice powder () is a spice mixture of five or more spices—commonly star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds—used predominantly in almost all branches of Chinese cuisine. The five flavors of the spices reflect the five traditional Chinese elements (wood, fire, earth, metal, and water) and flavors (sweet, bitter, sour, salty, and savory). The addition of eight other spices creates (), which is used less commonly. Ingredients While there are many variants, a common mix is:Chinese Five Spice at The Epicentre * Star anise (''bājiǎo'' 八角) * seeds (''xiǎohuíxiāng'' 小 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce Chicken
Soy sauce chicken is a traditional Cantonese cuisine dish made of chicken cooked with soy sauce. It is considered a ''siu mei'' dish in Hong Kong. Another Cantonese dish, white cut chicken, often served with a salty ginger-onion paste, is more savoured for the taste of the meat, where the freshness of the chicken is noticeable. Singapore's Hong Kong Soya Sauce Chicken Rice and Noodle, formerly the cheapest Michelin Guide, Michelin-starred restaurant in the world (having lost its star in 2021), specializes in this dish and offers it for the equivalent of US$2. See also * Ayam kecap * Crispy fried chicken * Swiss wing * Teriyaki * List of chicken dishes References External linksSoy sauce chicken page(Chinese) Cantonese cuisine Chinese chicken dishes Hong Kong cuisine Soy-based foods {{China-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltose
} Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. When beta-amylase breaks down starch, it removes two glucose units at a time, producing maltose. An example of this reaction is found in germinating seeds, which is why it was named after malt. Unlike sucrose, it is a reducing sugar. History Maltose was discovered by Augustin-Pierre Dubrunfaut, although this discovery was not widely accepted until it was confirmed in 1872 by Irish chemist and brewer Cornelius O'Sullivan. Its name comes from malt, combined with the suffix ' -ose' which is used in names of sugars. Structure and nomenclature Carbohydrates are generally divided into monosaccharides, oligosaccharides, and polysaccharides depending on th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Colouring
Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking. Food colorants are also used in various non-food applications, including cosmetics, pharmaceuticals, home craft projects, and medical devices. Some colorings may be natural, such as with carotenoids and anthocyanins extracted from plants or cochineal from insects, or may be synthesized, such as tartrazine yellow. In the manufacturing of foods, beverages and cosmetics, the safety of colorants is under constant scientific review and certification by national regulatory agencies, such as the European Food Safety Authority (EFSA) and US Food and Drug Administration (FDA), and by international reviewers, such as the Joint FAO/WHO Expert Committee on Food Additives. Purpose of food coloring People associat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Bean Curd
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine; typical ingredients are soybeans, salt, rice wine and sesame oil or vinegar. History According to the 1596 '' Compendium of Materia Medica'' written by the Chinese polymath Li Shizhen during the Ming dynasty, the creation of tofu is attributed to the Western Han dynasty Prince Liu An (179 – 122 BC), prince of Huainan. Manufacturing began during the Han dynasty in China after it was created. It is disputed whether Li Shizhen mentioned fermentation of tofu, however. A clear reference to fermented tofu appeared in the 1610 ''Penglong Yehua'' (), under the name ''haifu'' (). In 1818, Englishman Basil Hall wrote about a red, cheese-like substance served in Ryukyu; he might be referring to fermented tofu. In 1855, Frenchman Baron de Montgaudry described t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
HK Mongkok Maxims BBQ Meat Rice Lunch With Green Vegetable
Hong Kong)., Legally Hong Kong, China in international treaties and organizations. is a Special administrative regions of China, special administrative region of China. With 7.5 million residents in a territory, Hong Kong is the List of countries and dependencies by population density, fourth most densely populated region in the world. Hong Kong was established as a British Hong Kong, colony of the British Empire after the Qing dynasty ceded Hong Kong Island in 1841–1842 as a consequence of losing the First Opium War. The colony expanded to the Kowloon Peninsula in 1860 and was further extended when the United Kingdom obtained a 99-year lease of the New Territories in 1898. Hong Kong was Japanese occupation of Hong Kong, occupied by Empire of Japan, Japan from Battle of Hong Kong, 1941 to Liberation Day (Hong Kong), 1945 during World War II. The territory was Handover of Hong Kong, handed over from the United Kingdom to China in 1997. Hong Kong maintains separate govern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
